(This is part of a series, Blogging from A to Z April 2014 Challenge. My theme for the challenge is Quintessential San Diego from A to Z, focusing on those things that are  typical, or perfect, or classic examples of San Diego life. Today is J.

Today we head east, 60 miles out of the city of San Diego, and into the mountains to Julian. Come along for everybody’s favorite day trip. Julian is an old gold mining town, now famous for its apples, apple pies, and wineries.

Main Street, Julian, California
We love to get out to Julian a few times every year. Sometimes it even snows there. Woo hoo!

Julian was founded in 1869. The population is only 1500. It is tiny, and quaint, and charming. There is so much to see and do. Horseback riding, boating on Lake Cuyamaca, hiking to Green Valley Falls, following the trail to the top of  Stonewall Peak. You can take a carriage ride, or visit a gold mine. Go wine tasting at a local winery. There are interesting shops. 

But what Julian is most famous for are its apples and apple pies. Several wonderful pie shops grace Julian’s Main Street. The largest is Julian Pie Company. The Julian Pie Company has an Apple Cookbook. The recipe below is their Dutch Apple Pie.

If you’d like to see some beautiful pictures of Julian apples at apple picking time, visit this blog. I have serious blog envy.


J is for Julian Apple Pie Company Dutch Apple Pie

J is for Julian Apple Pie Company Dutch Apple Pie


  • Pie Filling:
  • 12 medium apples, peeled and sliced
  • 1 cup sugar
  • 2 tbsp. flour
  • Crumb Topping:
  • 2 1/2 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 cups margarine — cold


  1. Prepare pie crusts as normal for two pies, each in a 9 inch pie tin or plate.
  2. Mix peeled and sliced apples with 1 cup sugar and 2 tbsp. flour in a large bowl. Divide apples and fill two pie crusts.
  3. Mix remaining flour and sugar in a large bowl. Cut in margarine with pastry blender until mixture has a crumbly texture. Cover apples with crumb mixture.
  4. Bake at 375 degrees for 1 hour or until small sharp knife feels no resistance.
  5. Watch crumb topping tends to get overdone- you may need to cover it loosely with foil at the end of baking.